A team of scientists at Oklahoma State University is developing a groundbreaking technology to enhance the production of biofuels while reducing emissions. The innovation, known as co-fermentation, involves a process that can consume both sugars and CO2 to produce a more efficient and sustainable biofuel production method.
The researchers have made significant progress in developing this technology, leveraging advanced microbial engineering techniques, such as CRISPR-based gene editing, to create microbial strains that can tolerate inhibitory compounds present in biomass. By utilizing both sugars and CO2, the co-fermentation process addresses key challenges in traditional fermentation processes, making it more efficient and sustainable for large-scale biofuel production.
The team has successfully demonstrated the co-fermentation process at liter-scale volumes and has developed an in-situ separation process to recover butanol during the co-fermentation process. They have also tested the ability of three new acetogens to convert CO2 into C2 to C6 alcohols and fatty acids.
One of the most significant breakthroughs in this work is the validation of corn-steep liquor as a co-fermentation feedstock. This cost-effective and renewable resource provides essential nutrients that enhance microbial growth and biofuel production efficiency. Other promising feedstocks for co-fermentation include lignocellulosic biomass, such as switchgrass, agricultural residues, and other organic waste materials.
While there are no co-fermentation processes currently running at an industrial scale for sugar and gas specifically for biofuels production, the researchers at Oklahoma State University are working to bridge the gap between research and industry with their innovative technology. The next steps will involve scaling up the process to pilot scale and exploring partnerships with industry stakeholders to facilitate further scale-up.
This technology has the potential to revolutionize the biofuels industry by reducing emissions and increasing product yields. With continued research and development, it may be possible to develop a commercially viable co-fermentation process that can be used on a large scale.
